Month: March 2016

Mangoes are flooded in the market. After my trip I was craving to have some dessert. To satisfy my sweet tooth and also coinciding with our 33rd #Foodiemonday #Bloghop theme #Rice I decided to make Thai Sticky Rice with Mango.I thoroughly enjoyed the dessert. I have used low fat coconut milk but there is no compromise in taste.

Thai Sticky rice with Mango or khao niao mamuang is a Thai dessert made with glutinous rice , fresh mango and coconut milk. It is a traditional Thai Dessert. It is prepared with glutinous rice also known as sticky rice. Thai Sticky rice with Mango is a popular dish in the Indochina region of Southeast Asia, such as Thailand, Laos, Cambodia, and Vietnam.

I have replace Sugar with Palm Sugar .Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes. In some instances the tree itself is tapped rather than the flowering spikes. Palm Sugar is a commonly used in Thai Desserts. Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. It’s acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that’s naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.

Recipe for Thai Sticky Rice with Mango

Ingredients:

1 Ripe Mango

1Cup Glutinous Rice

1Cup Coconut Milk(Low Fat)

50 Gms Palm Sugar

1 Tsp Roasted Sesame Seeds

1 Tsp Desiccated Coconut

Method:

Cut the Mango into cubes and keep it in the air tight container in the refrigerator. Soak the glutinous rice for 3 hours.Discard the excess water. Take a heavy bottom pan. Add the Coconut milk .Once it starts to simmer add the soaked rice and palm sugar. Keep stirring and ensure it does not burn(Approx 20 to 25 mins on low to medium flame). Once you see the palm sugar is melted and the rice is soft,sticky and fluffy, cover the lid and switch off the flame. Serve once it reaches room temperature. Place the sticky rice in a serving dish, garnish with Sesame seeds and desiccated coconut and serve with ripe mango .

Many of you must be looking forward to celebrate Holi this year. On this day, individuals forget their enmity and forgive each other. This festival fosters a sense of brotherhood among people. I hope that people will celebrate Holi responsibly and help save the environment.

As a part of 32nd #Foodiemonday #bloghop theme #FestivalofColors I decided to make Pizza loaded with lots of vegetables and Cheese. Just as each vegetable imparts its unique taste ,flavor and colour to the Pizza , I hope people from different backgrounds will come together to make this earth a better place to live and teach the same to the future generations .

In a large bowl, sieve the flour, baking soda and baking powder. Mix well. Add Olive oil and salt to the flour mix. Gradually add water and mix until the dough starts to come together. Knead until you get a soft dough. Cover it with a clean Kitchen towel and let it rest for 10 Mins.

After 10 Mins, place the dough out onto a lightly floured surface, and divide into 6 equal parts. Preheat the oven to 200 degrees C for 10 mins. Roll a ball of dough in circular shape with a rolling pin. When the circle has reached the desired size, place it in a greased pizza pan. Mix the Pizza Sauce and Sriracha sauce in a bowl. Spread the sauce on the pizza base. Top it with all the veggies and cheese. Bake for 15 to 10 mins, in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Broccoli is an all-star food with many health benefits. It is low in calories and rich in essential vitamins, minerals and fiber. It is also rich in anti-oxidants and has anti cancer properties. Paneer or Indian Cottage Cheese is loved by all and widely used in Indian recipes. Adding peanuts provides a delightful and palatable experience to your taste buds. This Curry is a great accompaniment with Phulkas/ Roti /Naan. Goes well with Rice too.

Recipe for Broccoli Paneer and Peanut Masala

Ingredients:

2 Cups Heaped Broccoli florets

1 Cup Paneer cubes

1 Cup Peanuts

4 Green Chillies

4 Onions chopped

4 Tomatoes chopped

2 Teaspoon Jeera/ Cumin Seeds

1 Teaspoon Pepper Corns

1 Teaspoon Kashmiri Chilli Powder

½ Teaspoon Garam Masala/ Sabji Masala

½ Teaspoon Biryani Masala

¼ Teaspoon Haldi/Turmeric

2 Teaspoons Butter

1Teaspoon Kasuri Methi

Salt to Taste

Method:

Heat a teaspoon of oil in a wok. Add Pepper corns and 1Teaspoon Jeera/ Cumin. Once it Splutters add the chopped onions and chillies. Roast till the onions turn slightly brown. Add the peanuts and roast for 5 mins on medium flame. Add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame.Allow it to cool. Once it reaches room temperature blend it to a fine paste in a blender. Keep the paste aside.

Heat a teaspoon of oil in the same wok. Add jeera/cumin,chilli powder and Turmeric/ Haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes. Add Paneer , garam masala,biryani masala. Mix well and ensure it does not burn. After 10 minutes, add the onion tomato paste and mix well. Add salt ,butter and let it simmer on medium flame for 5 to 8 minutes. Lastly add kasuri methi and mix well. Switch off the flame after 5 minutes.

Holi is a festival of colors celebrated on the day after the full moon in the Hindu month of Phalguna (early March). The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair broken relationships, and is also celebrated as a thanksgiving for a good harvest. The night before Holi, bonfires are lit in a ceremony known as Holika Dahan (burning of Holika) People gather near fires, sing and dance. The next day, Holi, is celebrated. Children and adults spray colours (gulal) at each other, laugh and celebrate, Guests are first teased with colours, then served with Holi delicacies(desserts and drinks). After playing with colours, and cleaning up, wear new clothes, and visit friends and family.

The story behind this festival goes like this- There was once a demon king by the name of Hiranyakashyap who won over the kingdom of earth. He was so egoistic that he commanded everybody in his kingdom to worship only him. But to his great disappointment, his son, Prahlad became an ardent devotee of Lord Vishnu and refused to worship his father.

Hiranyakashyap tried several ways to kill his son Prahlad but Lord Vishnu saved him every time. Finally, he asked his sister, Holika to enter a blazing fire with Prahlad on her lap. For, Hiranyakashyap knew that Holika had a boon, whereby, she could enter the fire unscathed.

Treacherously, Holika coaxed young Prahlad to sit on her lap and she herself took her seat in a blazing fire. The legend has it that Holika had to pay the price of her sinister desire by her life. Holika was not aware that the boon worked only when she entered the fire alone.
Prahlad, who kept chanting the name of Lord Vishnu all this while, came out unharmed, as the lord blessed him for his extreme devotion.
Thus, Holi derives its name from Holika and celebrated as a festival of victory of good over evil.
To celebrate this festival I am sharing a fusion recipe today:

Thandai is associated with Holi and Mahashivrathri. It can be prepared as a drink or as dry powder and can be added to many desserts and savoury dishes.

Recipe for Thandai Nectarine Mini Galette(Eggless and baked):

1 Nectarines deseeded and cut into pieces per Mini Galette

1.5 Teaspoon Thandai Powder per Mini Galette

Butter for brushing the Galette

Ingredients for Dough:

1Cup=240 Gms

2 Cups of Wholegrain flour (Unbleached)

½ Teaspoon Salt

½ Teaspoon Sugar

25 Gms Cold Butter(Unsalted)

½ Cup Thick yogurt(Unsweetened)

Method:

Combine the flour,salt,sugar and cold butter in a large mixing bowl. Mix well . Start adding yogurt little by little to the flour mix. Continue till you can gather the dough into a round ball (like chapati dough). Place the dough in a bowl,cling wrap it and keep in the fridge.Let it rest for 30 mins.

Mix all the ingredients together and your Thandai powder is ready..It can be stored in an air tight container.

Method for Thandai Nectarine Mini Galette:

Take a small ball of dough, roll out, arrange the nectarines in the center. Sprinkle Thandai powder(1 Tsp) and fold the egdes over the nectarines. Preheat the oven at 200C for 10 mins.

Place the mini galette on the parchment paper on a baking tray. Place the tray in the pre heated oven and bake for 30 to 35 mins.. Flaky and yummy Thandai Nectarine mini Galette is ready. Sprinkle some thandai powder on top and serve.

Enjoy Holi with your family and friends!!!

Don’t forget to use chemical free colours. Stay safe and do your part to save the environment.

Paneer is an all time favorite of many and is so versatile. It is preferred by both Vegetarians and Non-vegetarians. Paneer is widely used in North Indian Cuisine.It can be easily made at home these days.This recipe of mine is made without Garam Masala. It is very easy and tastes absolutely delish.

I am sure you will like this easy recipe .

Recipe for Dhaniawale Paneer aur Shimla Mirch:

Ingredients:

15 Paneer Cubes

2 Bell Peppers cut into pieces

4 Sprigs of fresh Coriander finely chopped

4 Onions (Medium Size) cut into pieces

3 Tomatoes blanched (peel the skin)

1 Teaspoon Garlic Paste

1 Teaspoon Ginger Paste

1 Teaspoon Rasam Powder

1 Teaspoon Kashmiri Chilli Powder

2 Teaspoon cream cheese

10 Cashews

1 Teaspoon Jeera/Cumin

1 Teaspoon oil

1/4 Teaspoon Haldi/ Turmeric

Salt to taste

Method:

Blanch the tomatoes ,peel the skin and mash it or make a puree in a blender.

Heat a thick bottom pan. Add a teaspoon of oil.Add jeera, cashews and haldi. Once it splutters add the chopped onions , ginger and garlic paste and roast on low flame.Once the onions turn slightly brown, add Paneer cubes and chopped bell pepper.Let it roast on medium flame for 10 mins.Ensure it does not burn.Once done add the chopped coriander and tomato puree and let it simmer for 5 mins. Add rasam powder,chilli powder, salt and mix well. Let it simmer for another 10 mins. Add cream cheese and mix well. Switch off the flame after 5 mins.

Everyone is aware of the fact that one should not skip breakfast. I will share with you an easy recipe that can be whipped up in less than 5 Mins provided you have Idli / Dosa batter in stock. You can add vegetables of your choice. This is one way to ensure that we eat the veggies and breakfast too.

Our theme for 30th #Foodiemonday #bloghop is #Microwavecooking. Microwave—A humble appliance that is commonly found in every household. But beyond melting, defrosting and general time-saving, the resourceful microwave can be used to cook whole meals and bake too.

Add a pinch of baking soda to the batter and mix well. Add all the other ingredients and mix once again. Grease the microwave safe cups with ghee/ clarified butter. You can use oil to grease if you wish. Place the Idli cups in the microwave and keep it for 3 Minutes and 30 seconds in normal microwave reheat mode. Yummy Vegetable Idli’s are ready to be served.

Serve hot with any chutney of your choice. I have mixed home made chutney powder with oil and garnished on top of the Idli. The aroma of ghee will leave you craving for more.

Eggs are economical source of nutrition. It is easy and less time consuming to cook recipes using eggs. Eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals. The yolk contains all the fat, saturated fat, and cholesterol in an egg. Although eggs contain a significant amount of cholesterol, they need not be excluded from the diet when eaten in moderation.

There are many recipes and today I am sharing one of the easiest Egg Burjee recipe.

Recipe for Aachari Egg Burjee / Pickled Scrambled Eggs

Ingredients:

4 Eggs (boiled and finely chopped)

3 Onions finely chopped(Medium Size)

2 Tomatoes finely chopped (Medium Size)

1 Teaspoon Aachari Masala / Pickle Masala

1 Teaspoon Red chilli powder( Kashmiri lal mirch)

3 Sprigs of Fresh Coriander finely chopped

1 Teaspoon Roasted and powdered Flax seeds

¼ Teaspoon Haldi / Turmeric

1Teaspoon Jeera / Cumin

¼ Teaspoon Sabji Masala

Salt to taste

Method:

I have boiled the eggs and chopped them into very small pieces. You can also break the eggs and mix with the masala instead of boiled eggs.

Heat a thick bottomed pan. Add a teaspoon of oil. Add Jeera and haldi. Saute and add finely chopped onions .Roast on high flame for 5 Mins, but ensure it does not burn. Once done add the chopped tomatoes, finely chopped coriander,aachari masala, sabji masala,red chilli powder and salt.Mix well and close the lid for 2 minutes.After 2 Minutes remove the lid , sprinkle flaxseed powder and chopped boiled egg pieces. Mix all the ingredients and switch off the flame after 3 mins.

We all love cheese. Cheese is expensive when you buy from the market. I had to find an alternative as my kids love cheese. I came across Nutritional yeast in the supermarket. It is different from Baker’s yeast. Nutritional yeast is a deactivated yeast. It is sold in the form of flakes or as a yellow powder and can be found in many big super markets. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.

It contains trace amounts of several vitamins and minerals. It is only an excellent source of some B-complex.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy. It is often used by vegans in place of cheese.]It can be used in salads,pasta, sanwiches,sprinkle on toasted bread. It is healthy and can be easily made at home too. It is dairy free so it can be consumed by any one who is allergic to dairy products.

Recipe for Permesan Cheese (Vegan & Dairy Free)

Ingredients:

50 Gms Nutritional Yeast

50 Gms Almonds (microwave for 1 min)

50 Gms Cashews (Raw)

¼ Tsp Garlic Powder

½ Tsp Kosher Salt

Method:

I have used a S blade in my bender.Grind the microwaved almonds to fine powder.Once done transfer it in a bowl. Mix all the other ingredients and pulse them to fine powder. Now mix all the ingredients and mix well.

Vegan Permesan Cheese is ready.

Store it in an airtight container .You can use it for upto 2 months if kept in a refrigerator.